BOGNÁR, A. Comparative study of frying to other cooking techniques influence on the nutritive value. Grasas y Aceites, [S. l.], v. 49, n. 3-4, p. 250–260, 1998. DOI: 10.3989/gya.1998.v49.i3-4.746. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/746. Acesso em: 26 apr. 2024.